Dazzle your love with a bowl of pasta covered in a creamy decedent Cauliflower Cream Sauce this Valentine’s Day. Plant-based, vegan, gluten and nut-free this sauce will be sure to please. They won’t even realize it is made of vegetables because they’ll be so busy licking the bowl!
This creamy sauce can be on your table in only 15 minutes! It is versatile too. Try it as a pizza sauce, sandwich spread or dip. How else could you use this Cauliflower Cream Sauce?
Cauliflower Is So Versitle
Cauliflower is an extremely versatile ingredient. It is a cruciferous vegetable meaning it is high in fibre and B-vitamins. It also provides antioxidants and phytonutrients. Once you start cooking with cauliflower as an ingredient outside of the vegetable it’self, you’ll start to uncover all of its possibilities. Some of the most common uses of cauliflowers are:
- Cream sauces
- Pizza crust
- Rice substitute. Try my Colourful Cauliflower Rice recipe
- Add it to smoothies like my Strawberry Smoothie Surprise
- In a taco. Try my Chilli Lime Cauliflower Tacos
- As an appetizer. Try my Sweet Ginger Cauliflower
- In a rice bowl. Try my Curried Cauliflower Rice Bowl
How To Make Cauliflower Cream Sauce.
To create your cream sauce, you will need a high-speed blender. Creating this recipe by hand is not going to deliver the same results because you will need to liquefy the ingredients. Scroll below for a full list of ingredients and instructions to making a Vegan Cauliflower Cream Sauce and if I were you, make double! You can store it in the fridge for 3-4 days or frozen for 1-2 months.
More Valentine’s Day Recipes
For more Valentine’s themed recipes, check out my Chocolate Covered Oreos Bouquet and Raw Salted Caramel Brownie Bites.
Pasta Recipes
If you’re looking for more pasta recipes, try my Vegan Cheesy Tomato Spinach Carbonara and the ever-so-popular How To Make Vegan Mac And Cheese.
I Love Hearing From You
Scroll below for a full list of ingredients and instructions to make Cauliflower Cream Sauce. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintCauliflower Cream Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 5 cups
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
-
4 cups of chopped cauliflower (about one head)
-
2 tbsp of olive oil
-
½ white onion, chopped
-
3 garlic cloves, crushed
-
2 cups of organic vegetable stock (can sub water)
-
4 tbsp of nutritional yeast
-
1 tbsp of fresh squeezed lemon juice
-
2 tsp of sea salt
Instructions
-
Heat the oil in a medium-sized pot over medium-high heat. Add the chopped onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the crushed garlic and cook for and additional 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.
-
Transfer the cauliflower to a high-speed blender or food processor and blend on high until smooth. Add the remaining ingredients (starting with 2 tablespoons of nutritional yeast and 1 teaspoon of sea salt) and blend again. Taste and add more nutritional yeast and sea salt, if you’d like. If the sauce is too thick add a little more vegetable stock or water until it is the desired consistency.
-
Either use the Vegan Cauliflower Cream Sauce right away or pour it into a pan on low heat to warm it up. Store in an airtight container in the fridge for 3-4 days. Sauce can be frozen for up to 1-2 months.
